Nutritional Evaluation of Green Mussel Perna viridis (Linnaeus, 1758) and Brown Mussel Modiolus modulaides (Röding, 1798) From Panay Island, Philippines

Abstract

Mussels are considered a low-cost protein source in the Philippines. The green mussel Perna viridis (Linnaeus, 1758) is widely consumed, while the brown mussel Modiolus modulaides (Röding, 1798) is not yet fully utilised as human food but used as animal food or fermented for human consumption. This study aims to determine the nutritional value of these mussels in terms of their proximate composition, amino acid, fatty acid, and mineral components. Results revealed that the moisture content of M. modulaides was significantly higher (P < 0.05) than P. viridis. In comparison, the crude protein content of P. viridis (11.39 %) was significantly higher (P < 0.05) than M. modulaides (9.19 %), but they have similar amounts of lipids. There were 18 amino acids detected in the two species with significantly higher (P < 0.05) total essential amino acids (EAA) and non-essential amino acids found in P. viridis. The most abundant EAA were leucine and lysine in P. viridis and M. modulaides. Results also revealed that the two mussel species are qualified for good quality protein claims with an essential amino acid index of >0.9 and digestible indispensable amino acid scores of >100 %. Palmitic and stearic acids were detected in both species, but eicosapentaenoic and docosahexaenoic acids were only detected in P. viridis. Sodium, potassium, iron, and calcium were also found in the two species. These results indicate that the two Philippine mussel species can be good sources of important amino acids, lipids and minerals for human and animal diets.